Baked Coffee Custards
“Silky custard with a mild coffee flavor offers just the right finish to a special meal.”
4 whole eggs — beaten
1 1/2 cups skim milk
1/4 cup Splenda
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
In a medium bowl combine eggs, milk, sugar, and vanilla. Dissolve coffee crystals in hot water. Add coffee mixture to egg mixture. Beat until combined but not foamy.
Place four 6-ounce custard cups in a 2-quart square baking dish on an oven rack. Pour egg mixture into custard cups. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25-35 min or till a knife inserted near the centers comes out clean.
Remove custard cups from water. To serve warm, cool slightly on a wire rack. To serve chilled, cool completely in custard cups; cover and refrigerate until ready to serve.
To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Invert a dessert plate over each custard; turn custard cup and plate over together.
Serving Size : 4
NOTES: You can cover and chill the custards up to 4 hours before serving.
I do not have the nutritional information on this one, I would also think you could use an egg substitute to further reduce calories.
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